ORZO WITH CHICKEN AND COLORFUL PEPPERS

• • 600 g Chicken fillets
• • 1/3 cup Olive oil (approx. 85g)
• • 1 large dry onion, finely chopped
• • 3 colorful peppers (red, yellow, orange)
• • 2 ½ cup Orzo pasta (Kritharaki)
• • 1 tbsp Tomato paste (approx. 20g)
• • 1 can (400g) chopped tomatoes
• • 2 Maggi chicken stock cubes
• • 1 tsp Paprika
• • 1 ½ tsp Table salt
• • 1 level teaspoon black pepper
• • 6 cup Hot water
• • 3 tbsp Chopped parsley

For Serving

• • Yogurt

1. 1. Cut the chicken into small cubes. Cut the peppers into quarters, remove the seeds, and chop them into small squares.
2. 2. In a pot, add the olive oil and sauté the onion for about 3-4 minutes. Add the chicken and continue sautéing until it turns white, about 7 minutes. Stir occasionally so it cooks evenly. Add the peppers and let them soften slightly, about 5 minutes. Add the orzo pasta and stir.
3. 3. Add the tomato paste and rub it on the bottom of the pot to release its aromas. Add the chopped tomatoes and stir. Add the stock cubes, paprika, salt, pepper, and water. Stir and pour in the water. Let the water come to a boil. Let it boil for 5 minutes and then add the orzo pasta. Lower the heat and cook for 15-20 minutes until the orzo is tender. Stir the dish occasionally. Before removing the orzo from the heat, add the parsley and stir. Serve with yogurt.